Title: Executive Pastry Chef Salary Range $75,000-$85,000 (plus competitive benefits)

Position Summary

Executive Pastry Chef runs the store as if it belongs to you ? from managing daily operations, taking responsibility for financial results, uplifting our customers and embodying our Mission and company culture. You will demonstrate exceptional leadership through guiding, developing, and motivating your team to nurture the customer connection and grow a successful business. Executive Pastry Chef is responsible for spending time to connect with your staff, coach in the moment, identify ways to improve, ensure proper product quality and production and engage with customers. You will work in partnership with the Front and Back of House Operations Manager to create and execute plans that continually improve store operations, drive financial results, and ensure your team is working to nurture the customer experience. You will promote an atmosphere of engagement and pride in creating the Mercurys culture and achieving goals of overall success for everyone.

Essential Functions include but are not limited to the following:

? Manage bakery and kitchen operations- including thorough Mercurys recipe knowledge, Viennoiserie product knowledge, product display / presentation, managing production, proofing, baking and finishing of all products.

?Skilled baker with experience in pastry, laminated doughs, bread, brioche, cookies, muffins, scones and preferably other baked goods.

?Oversee bakery and kitchen operations, that produce 70 + unique items daily

? Produce products daily to support business needs and par levels.

? Support recipe development and consistently improve products. Consistently provide weekly product tastings supporting seasonality.

? Support and training of new bakery team members and ongoing training for all staff.

? Managing healthy staffing levels including supporting interviews and termination.

? Attend all staff and company meetings. Provide leadership for Roastery/Bakery meetings.

? Maintain a calm demeanor during periods of high volume and unusual events.

? Create the BOH schedule from a sales and labor model, including forecasting of holidays, weather, school schedules, and managing overtime hours.

? Act as a coach and mentor to your staff by assessing performance, providing feedback, and coaching.

? Ensure all counts and orders and month end inventory are properly placed on time.

? Report any equipment or building issues appropriately and in a timely manner.

? Maintain location cleanliness and adhere to all food safety and sanitation standards.

? Delegate responsibilities appropriately.

? Problem solve and create systems to improve efficiencies.

? Communicates clearly, concisely, and accurately in order to ensure effective store operations.

? Contributes to positive team environment by recognizing changes in staff morale and performance.

? Recognizes and reinforces individual and team accomplishments through impactful methods.

? Knowledge of business operations, product inventory, and reduction of costs through P&L analysis.

? Willingness to perform other tasks as assigned by management.

?Ability to read and follow procedures and guidelines.

?Experience with a variety of different kitchen equipment.

?Determination to get the job done, with the ability to think fast and adapt to diverse situations.

?Self-starter who can maintain a positive and upbeat attitude while remaining responsible.

?Manage production of tarts, pies, cheesecake and other house desserts

?Proofing, baking and finishing bread and Viennoiserie products, as well as muffins, cookies, scones and other baked goods

?Be an advocate of Mercurys? café menu and standards